Description
A comforting dish combining all the flavors of traditional enchiladas with jumbo pasta shells filled with savory chicken and cheese, smothered in enchilada sauce.
Ingredients
Scale
- 1 lb. jumbo shells
- 1 Tbsp. olive oil
- 1/2 Onion, finely chopped
- 1 Garlic clove, minced
- Freshly ground black pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 2 cups enchilada sauce
- 4.5 oz. can green chiles
- 2 cups shredded rotisserie chicken
- 2 cups Mexican shredded cheese, divided
- 1 Tbsp. cilantro, plus more for serving
- Sour cream, for drizzling
Instructions
- Preheat oven to 350 degrees.
- Cook the jumbo shells in a large pot of salted boiling water according to package directions until al dente, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and cook until translucent, about 7-9 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Season the mixture with chili powder, cumin, salt, and pepper.
- Add enchilada sauce and green chiles to the skillet, stirring well.
- Bring the sauce to a bubble and let it thicken slightly for about 5 minutes, then remove from heat.
- Combine shredded chicken with 1 cup of the prepared sauce, 1 cup of cheese, and cilantro in a mixing bowl.
- Season the chicken mixture with salt and pepper, then stir to combine.
- Spoon a thin layer of the sauce into the bottom of a large casserole dish.
- Stuff each shell with the chicken mixture and arrange them in the casserole dish side by side.
- Pour the remaining sauce over the stuffed shells and sprinkle the rest of the cheese on top.
- Bake for 30 minutes, or until the cheese is bubbly and everything is warmed through.
- Cool slightly, then top with extra cilantro and a drizzle of sour cream before serving.
Notes
For a lighter version, substitute low-fat cheese or Greek yogurt instead of sour cream. Adding more vegetables, like bell peppers or spinach, can enhance flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
Keywords: enchilada, stuffed shells, comfort food, family dinner, Mexican cuisine